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Grilled zucchini bread salad

The only zucchini recipes I’m paying attention to require pounds of it. Half a cup here or a medium-sized zucchini there just won’t cut out of the garden. Apparently, many of you feel similar because many of you made the pasta with Smashed Zucchini Cream that I posted last week (so good! Uses 2 pounds too). Today’s recipe is a kind of panzanella, a simple bread salad made from shredded pieces of toasted multigrain bread, grilled zucchini, chickpeas and a simple ponzu dressing with garlic. Like the pasta, your zucchini amount is dented by 2 pounds.

The recipe

You can toast the bread and pull the dressing early if you want. If you also see an opening on the grill, get in there. Grilling the zucchini takes about ten minutes. This is a great site for anything else you could have off the grill, but I also like it as a light guide for summer nights.
Grilled zucchini bread salad

Tips

Choose zucchini: although smaller zucchini generally have a nicer texture and taste better, this is a great way to consume larger zucchini. Sliced ​​zucchini with a larger diameter is easier to grill if you do not use a grill basket.

Thickness: Here you want to determine the thickness of your zucchini slices. In the recipe you will find that I let you cut the zucchini 1/4 inch thick. The main thing is this: I would prefer you to make a mistake here on the thicker side versus the thinner side. In this way, your pumpkin maintains a certain structure. It’s been on the grill for a while. If you cut too thin, the slices tend to tear or disintegrate. If your washers are just right at 1/4 inch ish, you should all be good.

Bread: I like high-quality multigrain bread here. Tear up pieces of bread large enough to make the edges crispy, but the inside remains a bit tough when toasting.

Grilled zucchini bread salad

Variations

– With crispy fried shallots: I wanted to keep this recipe as simple, summery and uncomplicated as possible, so I didn’t ask for intensive rubbers. That said, crispy fried shallots to top it off would be a bonus here. If I had some on hand, I wouldn’t have spared using them. I use it in this coriander salad and the recipe is there.

– Spicier! Serve with a small glass of sesame chilli oil so everyone can adjust the heat to their liking The table. Drizzle to taste.

– With cheese: not for the vegans in the crowd, but a little crumbled feta or cotija cheese is a nice touch here.

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